Best Sugar And Spice Peanuts Recipes

SUGAR AND SPICE NUTS

Steps:

• Heat oven to 300°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, beat sugar, salt, cinnamon, ginger, cloves, nutmeg, water and egg white with electric mixer on high speed 1 to 2 minutes or until mixture is frothy. With rubber spatula, fold in nuts until evenly coated. Spread mixture evenly in pan.
• Bake 45 to 50 minutes, stirring occasionally, until nuts are fragrant and toasted. Cool completely in pan, about 30 minutes. Stir in chocolate candies. Store in tightly covered container.

SUGAR-AND-SPICE NUTS

Steps:

• Preheat oven to 325F degrees.
• Grease a baking sheet and set aside.
• Beat egg white in a large bowl with a fork or whisk until foamy.
• Stir in two cups of unsalted nuts until coated (amounts listed are my favourites, but any combination can be used, as can other nuts such as peanuts or walnuts).
• Stir in sugar and spices; toss with nuts until coated.
• Put nuts onto prepared baking sheet.
• Spread out well.
• Bake, stirring often, until golden-- about 20-25 minutes .
• Cool completely.
• Store in an airtight container.

SUGAR-AND-SPICE CANDIED NUTS

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. In a small saucepan, combine the first seven ingredients. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Remove from heat. Add nuts; toss to coat. Spread into prepared pan., Bake 12-15 minutes or until bubbly, stirring once. Immediately transfer to waxed paper; cool completely. Break into pieces. Store in an airtight container.

CONTEST-WINNING SUGAR 'N' SPICE NUTS

Steps:

• In a small bowl, combine the brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet. , Bake at 300° until golden brown, 18-20 minutes, stirring once. Cool. Store in an airtight container.

SUGAR AND SPICE DOUGHNUTS

Steps:

• Whisk together the flour, baking powder, salt, 1 cup of the sugar and 1/2 teaspoon of the apple pie spice in a medium bowl until well mixed. Stir the remaining 1/2 cup sugar and 1 tablespoon apple pie spice together in a shallow dish. Set aside.
• Whisk together the eggs, melted shortening, lemon zest and 1/2 cup seltzer water in a large bowl until smooth. Stir in the flour mixture. Add the remaining seltzer water, a teaspoon at a time, just until the dough comes together in a soft and shaggy ball.
• Turn the dough out onto a generously-floured cutting board (it will be a bit sticky). Sprinkle the top with flour and pat out until it is about 3/8-inch thick. Cut out as many circles as possible using a 3-inch round cookie or biscuit cutter, then cut out doughtnut holes from the center of each with a 1-inch round cutter. Reserve the doughnuts and holes. Gather the scraps together and pat them out again to 3/8-inch thickness. Continue to cut doughnuts and doughnut holes, reworking the scraps, until all the dough is used.
• Heat 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until a deep frying thermometer inserted in the oil reaches 375 degrees F. Working in batches, fry the doughnuts and holes until golden brown, 2 to 3 minutes, turning occasionally. Transfer to a paper towel-lined baking sheet to drain and cool slightly. While still warm, roll in the spiced sugar until well coated.

SUGAR AND SPICE NUTS

Steps:

• In a small bowl, combine he brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries.
• Sprinkle with sugar mixture and toss to coat.
• Spread in a single layer on a greased baking sheet.
• Bake at 300° for 18-20 minutes or until golden brown, stirring once.
• Cool before storing.

SUGAR AND SPICE PEANUTS

Steps:

• Cook sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until sugar dissolves. Stir in peanuts, and cook 10 minutes or until sugar starts to crystallize on peanuts. Sprinkle pumpkin pie spice evenly over peanuts, stirring to coat. Spread nuts in a single layer on a lightly greased baking sheet.
• Bake at 300° for 30 minutes, stirring every 10 minutes. Cool on baking sheet. Store in an airtight container.

SWEET, SALTY, SPICY PARTY NUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
• Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
• Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
• Transfer nuts to the prepared baking sheet and spread into a single layer.
• Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

SUGAR-AND-SPICE CANDIED NUTS

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper and lightly butter parchment.
• Stir together butter, sugar, corn syrup, spices, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a boil over high heat. Add nuts and cook, stirring constantly, 3 minutes. Spread nuts in 1 layer on lined baking sheet, separating any clumps. Bake, stirring nuts once with a heatproof rubber (silicone) spatula halfway through baking (keep nuts in 1 layer), until golden and bubbling, 12 to 15 minutes. Cool on baking sheet on a rack 45 minutes, then break into small clusters with your hands.

SUGAR 'N' SPICE NUTS

Steps:

• Place nuts in a large bowl. In a small bowl, beat egg white and orange juice with a fork until foamy. Add the sugar, orange zest, cinnamon, ginger and allspice; mix well. Pour over nuts and stir to coat. , Spread into an ungreased 15x10x1-in. baking pan. Bake at 275° for 45-50 minutes or until nuts are crisp and lightly browned, stirring every 15 minutes. , Cool completely. Store in an airtight container.